Thursday, 16 February 2012 10:37

Operation Rice Bowl is a Lenten program operated by Catholic Relief Services to feed the hungry. The country we are visiting the week of Feb. 26 is Madagascar. The person being highlighted is Mr. Robin. Catholic Relief Services’ agriculture programs in Madagascar and around the world help farmers in the poorest communities improve their harvests using environmentally sensitive techniques that help preserve the land for future generations. These programs reflect the Catholic social teaching principle Care for God’s Creation.

My name is Mr. Robin and I’m a farmer in Madagascar. I live in a very dry region where we often have droughts. But thanks to CRS, the farms in our community are thriving. Before CRS came to our village, farmers spent many hours carrying water buckets to the crops. We were only able to grow a few types of lettuce. We had to walk three hours to the market to buy any other vegetables we needed. Most farmers had to work several extra jobs to make ends meet.
CRS gave the farmers in our village a treadle pump, and now we can water three times as much land in half the time it took with a bucket. We also received drought resistant seeds and training on new planting techniques.
Now I grow corn, lettuce, sorghum, cucumbers, pumpkins, and orange trees on my farm. CRS also taught us new ways to keep the soil fertile, like placing squash plants in between rows of corn. My farm is so successful that I had to hire two people to work for me. I sell my vegetables right here in the village for half the price that is charged at the market.
I’m also the president of our local farmers’ association, and I let other farmers use part of my land to test new crops and growing methods. With the help of CRS, we have really improved the quality of life in our village.

Vary amin’anana
(makes 4-5 servings)
2 Tbsp vegetable oil
3 C. collard greens, thinly sliced
½ small onion, minced
1 C. rice
1 tsp. ginger, minced
2 C. water
1 tomato, diced
salt, to taste

Heat oil in a medium pot. Add onion, ginger, and tomato. Sauté for about 2-3 minutes, until tender. Add greens and stir for 1 minute. Add water and bring to a boil. Add the rice and salt. Cover and cook on medium heat for 30 minutes or until water is absorbed.